The Ultimate Crockpot Pot Roast with Potatoes & Carrots: Comfort Food Made Easy
Key Ingredients for Crockpot Pot Roast with Potatoes & Carrots
- For the Pot Roast:
- 3-4 pound chuck roast
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup dry red wine (optional, but adds depth)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt (or to taste)
- For the Vegetables:
- 2 pounds Yukon Gold potatoes, cut into 1.5-inch chunks
- 1 pound carrots, peeled and cut into 1.5-inch chunks
- 1/4 cup all-purpose flour (optional, for thickening the gravy)
- 1/4 cup cold water (optional, for thickening the gravy)
- Optional Garnish:
- Fresh parsley, chopped
How to Make Crockpot Pot Roast with Potatoes & Carrots
This Crockpot Pot Roast with Potatoes & Carrots is a remarkably simple yet incredibly satisfying meal. The slow cooking process tenderizes the beef to perfection, while the vegetables soak up all the savory flavors. You’ll love the hands-off approach – simply prepare, set it, and forget it! The rich, aromatic gravy is the crowning glory, making this a truly comforting and delicious dish. Preparation time is minimal, roughly 20 minutes, with several hours of passive cooking time.
Step-by-Step Instructions
- Prepare the Chuck Roast: Pat the chuck roast dry with paper towels. This helps create a better sear.
- Sear the Roast (Optional but Recommended): Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chuck roast on all sides until a nice brown crust forms. This step adds a significant depth of flavor to your Crockpot Pot Roast with Potatoes & Carrots. Remove the roast from the skillet and place it in your slow cooker.
- Sauté Aromatics: Add the chopped onion to the same skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Deglaze the Pan: If using wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes. If not using wine, skip this step.
- Add Liquids and Seasonings: Pour the beef broth, Worcestershire sauce, and soy sauce into the skillet. Stir in the dried thyme, rosemary, black pepper, and salt.
- Combine in Slow Cooker: Pour the liquid mixture from the skillet over the chuck roast in the slow cooker.
- Add Vegetables: Arrange the cut potatoes and carrots around the roast in the slow cooker.
- Slow Cook: Cover the slow cooker and cook on LOW for 8-10 hours, or on HIGH for 4-6 hours, until the roast is fork-tender and the vegetables are tender.
- Prepare Gravy (Optional): Once the roast is cooked, remove it and the vegetables from the slow cooker and place them on a serving platter.
- Thicken the Sauce: If you desire a thicker gravy, in a small bowl, whisk together the all-purpose flour and cold water to create a slurry. Turn the slow cooker to HIGH (if it’s not already) and stir the slurry into the remaining liquid in the slow cooker. Let it simmer, stirring occasionally, until thickened, about 5-10 minutes. Alternatively, you can strain the liquid into a saucepan, whisk in the slurry, and thicken over medium heat on the stovetop.
- Serve: Slice or shred the pot roast and serve it with the cooked potatoes and carrots. Spoon the rich gravy over everything. Garnish with fresh parsley if desired. Enjoy your delicious Crockpot Pot Roast with Potatoes & Carrots!
Why You’ll Love This Crockpot Pot Roast with Potatoes & Carrots
You’ll absolutely adore this Crockpot Pot Roast with Potatoes & Carrots for its unparalleled comfort and ease. The star of this dish is undeniably the incredibly tender, melt-in-your-mouth chuck roast, slow-cooked to perfection and infused with savory herbs and rich beef broth. This recipe is a budget-friendly champion, allowing you to create a restaurant-quality meal at home for a fraction of the cost, making it a fantastic alternative to takeout or dining out. The perfectly cooked potatoes and carrots soak up every bit of the delicious braising liquid, creating a flavorful side dish that’s integral to the overall experience.
This Crockpot Pot Roast with Potatoes & Carrots is more than just a meal; it’s an experience of pure, unadulterated comfort. Unlike a quickly pan-seared steak meal, this dish offers a deep, slow-cooked flavor that can only be achieved through patience and the magic of your slow cooker. It’s the perfect Sunday dinner or weeknight warrior that requires minimal active effort but delivers maximum flavor and satisfaction. Don’t just dream about incredible home-cooked meals – make this Crockpot Pot Roast with Potatoes & Carrots a reality and impress your family (and yourself!) with this hearty and flavorful masterpiece.
Storing and Reheating Tips
Properly storing and reheating your Crockpot Pot Roast with Potatoes & Carrots ensures that you can enjoy this delicious meal for days to come.
- Refrigeration:
- Allow the pot roast with potatoes and carrots to cool completely at room temperature.
- Transfer the leftovers in an airtight container. Ensure the lid is sealed tightly to prevent air exposure, which can lead to spoilage.
- Store in the refrigerator for up to 3-4 days. It’s best to store the roast and vegetables together with some of the gravy, if possible, to keep them moist.
- Freezing:
- For longer storage, freeze your Crockpot Pot Roast with Potatoes & Carrots.
- Divide the cooled leftovers into individual portions or family-sized containers.
- Use freezer-safe airtight containers or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn.
- Frozen pot roast can be stored for up to 2-3 months.
- Reheating:
- Stovetop Method: This is often the best method for preserving moisture and flavor. Place the desired portion in a saucepan with a splash of beef broth or water. Reheat over low heat, stirring occasionally, until heated through.
- Oven Method: Transfer leftovers to an oven-safe dish, add a little liquid, cover tightly with foil, and reheat at 325°F (160°C) for 15-25 minutes, or until heated through.
- Microwave Method: Place leftovers in a microwave-safe dish, cover loosely, and microwave on medium power (50%) in 1-2 minute intervals, stirring between each interval, until heated through. Be cautious not to overheat, which can make the meat tough.
- Reheating from Frozen: Thaw the frozen pot roast overnight in the refrigerator before reheating using any of the above methods. For a quicker thaw, you can use the defrost setting on your microwave.
Final Thoughts
This Crockpot Pot Roast with Potatoes & Carrots truly embodies the essence of comforting home cooking. It’s a simple yet incredibly rewarding recipe that delivers delicious results with minimal effort, so give it a try and savor every tender bite!
Crockpot Pot Roast with Potatoes & Carrots
Ingredients
Equipment
Method
- Pat the chuck roast dry with paper towels. This helps create a better sear.3-4 pound chuck roast
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chuck roast on all sides until a nice brown crust forms. This step adds a significant depth of flavor to your Crockpot Pot Roast with Potatoes & Carrots. Remove the roast from the skillet and place it in your slow cooker.2 tablespoons olive oil, 3-4 pound chuck roast
- Add the chopped onion to the same skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.1 large yellow onion, 3 cloves garlic
- If using wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes. If not using wine, skip this step.1/2 cup dry red wine
- Pour the beef broth, Worcestershire sauce, and soy sauce into the skillet. Stir in the dried thyme, rosemary, black pepper, and salt.1 cup beef broth, 2 tablespoons Worcestershire sauce, 1 tablespoon soy sauce, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon black pepper, 1/4 teaspoon salt
- Pour the liquid mixture from the skillet over the chuck roast in the slow cooker.3-4 pound chuck roast
- Arrange the cut potatoes and carrots around the roast in the slow cooker.2 pounds Yukon Gold potatoes, 1 pound carrots
- Cover the slow cooker and cook on LOW for 8-10 hours, or on HIGH for 4-6 hours, until the roast is fork-tender and the vegetables are tender.
- Once the roast is cooked, remove it and the vegetables from the slow cooker and place them on a serving platter.3-4 pound chuck roast, 2 pounds Yukon Gold potatoes, 1 pound carrots
- If you desire a thicker gravy, in a small bowl, whisk together the all-purpose flour and cold water to create a slurry. Turn the slow cooker to HIGH (if it’s not already) and stir the slurry into the remaining liquid in the slow cooker. Let it simmer, stirring occasionally, until thickened, about 5-10 minutes. Alternatively, you can strain the liquid into a saucepan, whisk in the slurry, and thicken over medium heat on the stovetop.1/4 cup all-purpose flour, 1/4 cup cold water
- Slice or shred the pot roast and serve it with the cooked potatoes and carrots. Spoon the rich gravy over everything. Garnish with fresh parsley if desired. Enjoy your delicious Crockpot Pot Roast with Potatoes & Carrots!3-4 pound chuck roast, 2 pounds Yukon Gold potatoes, 1 pound carrots, fresh parsley